Milk Bar Pumpkin pie recipe
The Milk Bar Pumpkin Pie recipe offers a delightful twist on the classic fall dessert. With a buttery graham cracker crust and a creamy pumpkin filling infused with warm spices, it's a perfect addition to any holiday table.
Ingredients
- 2 g Graham cracker crumbs
- 1 cup Graham cracker crumbs
- 1 pinch Salt
- 1 scoop butter
- 2 cup pumpkin puree
- 4 tbsp condensed milk
- 2 Eggs
- Ground Cinnamon
- ginger
- allspice
- nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- Make the pie crust by mixing graham cracker crumbs, sugar, salt, and melted butter until well combined. Press the mixture into a pie dish to form the crust.
- In a separate bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, spices, and salt until smooth.
- Pour the pumpkin filling into the prepared crust.
- Bake the pie in the preheated oven for about 30-35 minutes or until the filling is set and slightly puffed.
- Let the pie cool completely before serving. Optionally, top with whipped cream or a sprinkle of cinnamon before serving.
Notes
Taste the pumpkin filling before baking and adjust the sweetness if necessary. You can add a little more sugar or sweetened condensed milk if you prefer a sweeter pie. Feel free to adjust the spices in the filling to suit your taste preferences. You can increase or decrease the amounts of cinnamon, ginger, nutmeg, and allspice according to your preference for flavor intensity.